Ravioli With Butternut Squash Sauce - cooking recipe

Ingredients

8 ounces commercial gluten-free ravioli (fresh or frozen)
1 tablespoon olive oil or 1 tablespoon butter
1/4 onion, sliced
1 garlic clove, chopped
1 lb butternut squash, peeled and cut into 1-inch cubes
400 ml vegetable stock or 400 ml water, and vegetable soup base
100 ml milk (almond, soy, whole milk, half & half, or heavy cream)
salt and black pepper
1 tablespoon cilantro or 1 tablespoon parsley, chopped

Preparation

Cook ravioli according to the package instructions.
In the meantime, heat olive oil or butter in a soup pan and saute onion and garlic.
Add squash and vegetable stock and cook until the squash becomes soft.
Puree the sauce using a hand blender or blender.
Add milk and adjust the taste with salt and pepper.
Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
Infuse love and serve!